This recipe was originally from America’s Test Kitchen on PBS. I tweaked it here and there and now it is mine!!! But still, it’s eerily similar to theirs, so I have to give them credit.
These brownies are so rich and dense that I cut them into 1 inch squares. Oh, and they are ESPECIALLY good straight from the fridge, although my husband insists that they are best warm. You will have to decide for yourself!
Ingredients:
5 oz. semisweet chocolate chips
2 oz. unsweetened chocolate, chopped
8 T (1 stick) unsalted butter, quartered
3 T cocoa powder
3 large eggs
1 1/4 c. sugar
2 t vanilla extract
dash of salt
1 c. flour
Also need:
aluminum foil
8”x8” baking pan
cooking spray
whisk
small pot
heat proof bowl
medium mixing bowl
wooden spoon
toothpicks
Preheat oven to 350 degrees
Adjust oven rack to lower-middle position
Fold two pieces of foil lengthwise to fit into 8”x8” pan crosswise. Push foil into corners and up sides of pan. The overhanging foil on all four sides will aid in removal of baked brownies. Spray foil with cooking spray.
melt chocolates and butter, stirring until smooth.
Whisk in cocoa until smooth. Remove bowl from simmering pot and set aside to cool slightly.
In a separate medium bowl, whisk together eggs, sugar, vanilla and salt until combined (about 15 seconds).
Whisk warm chocolate mixture into egg mixture at a slow but steady pour.
With a wooden spoon, slowly stir flour into bowl until just combined.
Pour mixture into prepared pan, be sure spread mixture into corners and shake pan gently to level surface.
Bake 30-40 min, until slightly puffed and a toothpick inserted in the center comes out with a small amount of sticky crumbs. DO NOT OVER BAKE.
Cool on wire rack for a couple of hours. Do not cut until ready to serve.
Caution: these brownies have been known to cause hearts to flutter and uncontrolled mouth watering.
ENJOY!
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